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Organic Old Cheddar

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Common questions

Is Organic Old Cheddar healthy?

Organic Old Cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This organic old cheddar is made from high-quality ingredients, including organic cultured unpasteurized milk and vegetarian enzymes, which contribute to its nutritional value and flavor.

How processed is Organic Old Cheddar?

Organic Old Cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Organic Old Cheddar's score?

In Scout's ingredient-by-ingredient analysis, Organic Cultured Unpasteurized Milk, Vegetarian Enzyme count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Organic Old Cheddar

85 Excellent

Analysis updated August 2026 · How Scout scores

$6.99 · 12 count · 11 oz · $0.64 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This organic old cheddar is made from high-quality ingredients, including organic cultured unpasteurized milk and vegetarian enzymes, which contribute to its nutritional value and flavor. The cheese is processed but maintains a clean label with minimal additives, aligning with traditional cheese-making practices. Its organic certification and lack of harmful substances support a high score within the processed food category.

Key ingredients 3

Organic Cultured Unpasteurized Milk
Very Good

This ingredient is a high-quality source of protein and essential nutrients. Being organic and unpasteurized, it retains more beneficial bacteria and enzymes. It supports gut health and provides a rich, complex flavor profile.

Risks

Potential risks include the presence of harmful bacteria if not handled properly, but this is mitigated by proper fermentation and storage.

Benefits

Rich in protein, calcium, and beneficial probiotics that support digestive health and bone strength.

Vegetarian Enzyme
Good

Vegetarian enzymes are used to coagulate milk in cheese production, providing an alternative to animal rennet. They are suitable for vegetarians and help in the cheese-making process without compromising quality. These enzymes are derived from microbial or plant sources, ensuring a sustainable and ethical choice.

Benefits

Facilitates the cheese-making process while being suitable for vegetarians and maintaining cheese quality.

See more about Vegetarian Enzyme →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a necessary component in cheese-making for controlling bacterial growth. However, it does not provide additional nutritional benefits beyond sodium content.

Risks

Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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